Every time i watch this i get more impressed. Were talking perfection, from the trim to the season to the cook to the cut. Then he gives momma the first bite. Class throughout
@mamaandpapajoe I'm in London. Check us out. It isn't easy over here sourcing things like brisket and such, but I persevere . It's a love thing mostly. Smokehousebbq.ldn . Check us out 👍
You make that sooo tasty. If only they made tastavision, I could taste your brisket. Tomorrow I’ll be making my own. Thank you I need to try this. Thanks for this video. This will be my first time making a smoked brisket.
I'm impressed that a 17 hour brisket finished cooking in 11 hours! Wow! You give me hope! I have a 14 pound that I was dreading that is be cooking all night in my offset!
@@mamaandpapajoe brotha I'm 9 hours into my cook and it's been a disaster. Started off very strong in my Oklahoma Joe highland. But maintaining any sort of a consistent clean burn in this thing is so difficult. Gets really hot quickly when I add wood splits ( 6 x 3 inches length x width) and it burns through the wood like butter in a hot skillet
Are you wrapped or wrapping? At this point you could pretty much finish in your oven. Those sound like nice size splits, may have to really choke down on your intake.
@@mamaandpapajoe yup I got it wrapped up in butcher paper. I let the pit roll to 350 and now the brisket is finally at 203. I may have to invest in a better pit than the OK Joe. Thanks for all your helpful videos that got me this far! It's my first brisket in this pit. I probably need more practice lol
Amazing brisket and even better video! I am using this video to guide me through my brisket tomorrow to celebrate Dallas Cowboys Football! Thank y’all for this!
Have you ever had a Porchetta? I made a classic roasted one in culinary school, It's ridiculously good. I've always thought a smoked one would be cool. It's a fun one to make, and it would be a cool videoo. I bet you would love it. I can tell by the way that brisket slivers over as you cut it, that it was awesome.
Good job 👏🏾👏🏾👏🏾👏🏾👏🏾12hr cook for a 17 pound brisket 👍🏽what's the key to your procedure? I need to know so the family can stop asking me when is the brisket going to be done LOL😂😄😄😄😄😄😄😄😄😄 that's a very good looking brisket 👍🏽👍🏽👍🏽👍🏽👍🏽what size wood splits do you prefer to use?
Thanks very much. There are just so many variables that can affect a cook. Fat content and size of the brisket, your pit! Each cook is going to be a little different. Get to know your pit and find the sweet spots (temps) for the different proteins.
so, 3 questions, one, would it be worth starting at say 04:00am? two, what type of knife is that at 11:19 and three any further advice for outright bbq/grill/smoking beginners? i may be a trained cook, but i know you never stop learning and i am dying to get into bbq/grilling and smoking
Thanks for watching Bloodmoon. Your start time is based on your eating time. You want at least a 2 hour rest. Most important when cooking a brisket is that tenderness trumps temperature. www.academy.com/p/hardcore-carnivore-bbq-brisket-slicing-knife?gmc_feed=t&&ogmap=SEM%7cPLN%7cGOOG%7cSHOP%7cm%7cSNR%7cIM%7cNon-Brand-PerformanceMax-SportsRec-Recreation%7cRecreation%7c%7c18325033100%7c0&gad_source=1&gclid=CjwKCAiAyp-sBhBSEiwAWWzTnmvBvENRaqEeK4POSiEOUNufnB_7ZbzGmIFTX_1g8iAbruXg0CX0DRoCefgQAvD_BwE&gclsrc=aw.ds
@@mamaandpapajoe ee, i just got my first brisket, prepping to smoke it on sunday (its only a small 2kg one so i am fairly certain its only a flat, but it'll be good for learning until i can find a source for a whole brisket)
Hello again Papa Joe. Scott here again. I wonder if you would consider doing a video on offset fire management. I have a Brazos (1/4" steel, 50 gal, big stack). I marvel at the small fire you have for your big smoker. I want to do that! (look at 4:40)
Amen CJ that truly is a perfect brisket. I've only done two wagyu briskets they were SRF Black grade and definitely worth every penny 😊 I wish we had HEB out west here in Az. When our kids were stationed in San Antonio I sure took advantage of the HEB meat case 😅
@@mamaandpapajoe thank you so much. I don’t have the same brand of barbecue pit you have, but I have the same cart model about the same size so I am very curious the way you cook your meat on that particular style of pit.
I've been a long-time Qstoves+ user but switched to Asmoke recently and what a game changer it has been! The convenience and control offered by Asmoke is unmatched. The digital controller has made maintaining the cooking temperature a breeze, and the ASCA™ technology ensures efficient cooking and easy cleanup. The FlameTech patent with dual sensors and PID algorithm keeps the temperature within a 5°F range. But, what sets Asmoke apart for me is its portability. It's powered by a rechargeable battery that offers up to 10 hours of runtime. Now, I can grill during my camping and tailgating trips without worrying about power sources. It's also lighter and more compact compared to my previous grill, which is a bonus. Plus, the app allows me to remotely adjust the temperature and monitor the food, which is super convenient. Definitely prefer Asmoke over Qstoves+! #Asmoke
275 F is my go to temp for brisket Bigg Heavy. Here are some great tips for your 1st brisket. ua-cam.com/video/2dE7OvHczbo/v-deo.htmlsi=zqU0UAU2krX7La0e
This on an offset pit and the heat and smoke rolls over the top of the meat. I also like the fat side barks/crust up so My presentation side is always on top. When your heat is coming from the bottom, you're better off fat side down.
Brisket looked amazing! Seems like you are really enjoying your new pit. Have you noticed any differences in smoke ring, bark, cook times, or flavor using your new offset compared to your other grills?
This pit is awesome Millenial, but once I figured out the sweet spots and temp control, I can easily mimic cooking on my other grill with very similar results and timing. Smoke flavor is definitely more noticeable as I'm burning all wood.
@@mamaandpapajoe - I ask because I am considering buying an offset in the near future. I have never owned one but I always had a feeling that the flavor they impart is unique and hard to replicate. But based on your response, it seems like your saying it’s all about the pit master and not the pit. I guess I’ll keep working with what I got (WSM, Weber Kettle, Pit Boss Austin XL) but an offset is definitely on my bucket list.
@@mamaandpapajoe Yes there is a lot that goes into it. he hee you can make the W sauce. but its cheaper to buy it by the gallon, I gave 8 dollars for a gallon of FRENCHES
The reason i use foil is? I want its juices. pour back over it Plus it help to freeze it in its own juices. I always need beef juice. > For tamales I can't get enough saved up... Around XMAS, NEW YEARS, DURNING WINTER TIME ! I MAKE TAMALES > I pull all of it out that been saved up and MAKE A BIG BATCH OF BEEF TAMALES > some time they last a year, some time 2 years EVERY ONE OF THEM ARE ATE. There Fresh, tasted like the day they was made
@@mamaandpapajoe There easy to make, if ? You make work stations, 1 for husk, 1 for broth, 1 for meat,1 for masa, and a tray to set them on.. Then just keep them station full at all times. UNTIL you run out of things to make them. THEN ITS TIME TO QUIT 🙄🙄🤣🤣 If 1 person like me can do it. Just think how fast a family making them
then i like to wrap them up in bundle of 12> then steam them, in the bundle, take them out, wrap in plastic, then foil, and freeze them. in bundles of 12 They will keep fresh for ever
In a lot of the brisket videos I've been watching the meats are moist looking and tender, but there's a lot of fat inside. Your brisket has less fat and looks more savory. Personally, I prefer less fat.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
cannonpitsandfabrication.com
Cj I appreciate your detailed video I've learned so much from you just wanted you to know that much appreciated 🙏
I appreciate that Jorge, thanks for watching.
That is a beautiful piece of work CJ. I don't blame you for that toot brother
My man, this cook went off without a hitch. Thanks for watching.
Awesome job as always CJ. That brisket was money!!
Thanks bro👍, we appreciate that!
I never get tired of watching you guys cook brisket I always learn something new, Great job on the brisket and that smoker is Boss
Thanks for watching BJ. While I do not eat a lot of brisket, I do enjoy trimming and cooking them.
My man you knocked it out the park ! Did everything absolutely perfectly as it should be done . . . Well done to you.
Thanks a lot Michael, we appreciate you watching.
@mamaandpapajoe check out what we are doing over here in London. Smokehousebbq.ldn. all the best. God bless.
Beautiful cook!
Thank you Tm😋, much appreciated.
This monster is a beauty!!! Great cook!
Thanks for watching T, it was a long hot day but the results made it worthwhile.
Every time i watch this i get more impressed. Were talking perfection, from the trim to the season to the cook to the cut. Then he gives momma the first bite. Class throughout
We really appreciate you watching and supporting us Michael. How experienced a brisket cook are you?
@mamaandpapajoe I've tooted for myself a couple times. Lol.
@mamaandpapajoe I'm in London. Check us out. It isn't easy over here sourcing things like brisket and such, but I persevere . It's a love thing mostly. Smokehousebbq.ldn . Check us out 👍
Please post a link Michael!
That is one great looking brisket. That bark was the best I've seen. I'm going to give your seasoning combo a try on my next brisket
Thanks for watching Guy, you're going bto love it!
That brisket looked amazing, toot away CJ.
🤣🤣Thanks a lot Troy, always nice when everything goes well!
Looks tempting 😋❤❤
Thanks very much.
Awesome my friend, as far as tooting your own horn........you should be a brass band.!!!! lol The long cook & results are off the charts.
🤣🤣🤣That is too funny Tom, thanks for watching.
Toot toot, man that’s an awesome brisket. I am smoking two briskets right now I hope they come out half as nice as yours
I know you're going to kill em dude! 🔥 🔥
I don't know how or why I missed this great looking brisket video. But you nail it, my brother👍🏽🍻
My man Dre! How ya been?
I'm been blessed, my brother. Thanks! How are you doing?
All is well bro, thanks.
Wow!!!!that bark was hitting!!! 🔥🔥🔥🔥🔥🔥
Woof woof bro, thanks a lot!
looks fantastic
Much appreciated Berbeque, much appreciated.
That is money 💵 toot toot. Nice cook Mama and Papa Joe. Now I’m hungry 😂👍
🤣🤣Thanks Patrick, it's always nice when things go according to plan.
Beautiful Technique With Glorious Results !! 🔥💪🔥
Did you get your shout out? You need to hit me up Charlie! Thanks man.
You have every right in the world to toot your own horn with a beautiful brisket like that! Looks fantastic! Thank you for sharing your video with us!
Thank you very much Mike, this a very rewarding cook.
You make that sooo tasty. If only they made tastavision, I could taste your brisket. Tomorrow I’ll be making my own. Thank you I need to try this. Thanks for this video. This will be my first time making a smoked brisket.
I really appreciate you stopping by and watching Ryden. Good luck and be sure to let me know how it turns out.
Great cook bud! Bark looked awesome! Looked tender af! Cheers bud!
So good Al, the cook played out perfectly. Thanks
I'm impressed that a 17 hour brisket finished cooking in 11 hours! Wow! You give me hope! I have a 14 pound that I was dreading that is be cooking all night in my offset!
Thanks for watching Errol. The fat content definitely played a role in how fast it cooked. The more fat, the faster the cook.
@@mamaandpapajoe brotha I'm 9 hours into my cook and it's been a disaster. Started off very strong in my Oklahoma Joe highland. But maintaining any sort of a consistent clean burn in this thing is so difficult. Gets really hot quickly when I add wood splits ( 6 x 3 inches length x width) and it burns through the wood like butter in a hot skillet
Are you wrapped or wrapping? At this point you could pretty much finish in your oven. Those sound like nice size splits, may have to really choke down on your intake.
@@mamaandpapajoe yup I got it wrapped up in butcher paper. I let the pit roll to 350 and now the brisket is finally at 203. I may have to invest in a better pit than the OK Joe. Thanks for all your helpful videos that got me this far! It's my first brisket in this pit. I probably need more practice lol
Try to keep notes of what you did and adjust for your next cook.
Amazing looking brisket Papa Joe! Thanks for sharing!
Thank you sir, much appreciated.
papa joe i follow you from the Netherlands .. looks verry nice and you are verry clean thats a big plus... hope you will get 1mil subs...
Wow! So thrilled to hear that Hakan, we appreciate your support and thanks for watching.
that thing is trimmed to perfection. aerodynamic like a bullet. nice work.
Much appreciated Erik, thanks for watching.
Great video and a perfect cook loved it
Glad you enjoyed it D! We appreciate your support.
Thank you for keeping it simple and easy to follow. Our brisket was dripping off the counter!!
That's great to hear Jenny, thanks for your support.
Man oh man, what a great looking brisket. And dang, dude, your trimming is simply outstanding.
My man Kevin! Thanks
I think that is the best brisket I have ever seen. Wow!!!!!
WOW! Thanks a lot Scott! We really appreciate hearing that.
Looks amazing bud, how you liking that canon pit?
I love it dude! Fuel efficient, clean burning and very easy to control temps.
That was an absolutely flawless cook!! You and mama work soooo well together. I love it. Wish I was in Texas lol!!!
Maybe one day you will be Eric, the offer is standing!
Looks Amazing! Awesome job !
Thank you! Cheers Timmy!
Amazing brisket and even better video!
I am using this video to guide me through my brisket tomorrow to celebrate Dallas Cowboys Football!
Thank y’all for this!
Wow! Thanks so much AJ! Please let me know how it turns out and thanks for watching.
i always love brisket cooks!! that guy was perfect!! well done!!....oh and I love the apron !!
Thanks Champ! You know the deal! That club only admits one new member per year! 🤣🤣
Loving that big timer. Nice cam action
Much Istay, thanks for watching.
ohhhh man that brisket looks amazing, that smoker is so freakin awesome!!!
Thanks Zach, much appreciated.
Well done my friend looks really good 👍 ❤
Thanks very much for watching Justin.
Have you ever had a Porchetta? I made a classic roasted one in culinary school, It's ridiculously good. I've always thought a smoked one would be cool. It's a fun one to make, and it would be a cool videoo. I bet you would love it. I can tell by the way that brisket slivers over as you cut it, that it was awesome.
I've had them but never made a vid Knox. Thanks for a great idea!
Excellent video Excellent brisket one of the best barks i have seen. Love your passion.
Thanks very much for watching, we really appreciate it.
Now that’s a good looking brisket. Good job brother.
I appreciate it JS, thanks!
Great video!
Glad you enjoyed it Moneyman! Thanks for watching.
Good job 👏🏾👏🏾👏🏾👏🏾👏🏾12hr cook for a 17 pound brisket 👍🏽what's the key to your procedure? I need to know so the family can stop asking me when is the brisket going to be done LOL😂😄😄😄😄😄😄😄😄😄 that's a very good looking brisket 👍🏽👍🏽👍🏽👍🏽👍🏽what size wood splits do you prefer to use?
Thanks very much. There are just so many variables that can affect a cook. Fat content and size of the brisket, your pit! Each cook is going to be a little different. Get to know your pit and find the sweet spots (temps) for the different proteins.
@@mamaandpapajoe 👍🏽👍🏽👍🏽awesome job again
Excellent job💯💯
Thanks very much for Lamont.
Very Nice Cj and Momma, you can tell by my guess I don't cook huge briskets. That new pit rocks
Thanks Lance, my guess was13 hours! 🤣🤣
Looking great sir. 👍
So nice of you Reels, we appreciate you watching.
I think that brisket looks amazing. Very moist. Cheers! 👍🏻👍🏻✌️
Much appreciated Dwayne.
Love your passion and energy! Keep making awesome videos
Thanks so much, we appreciate your support.
Looks like I have a new favourite channel! Great video!
WOW! Thanka for that awesome compliment BLT. We appreciate your support.
beautiful trim
Thanks a lot for for watching Jose!
@@mamaandpapajoe just followed you on instagram
Nice brother. God bless ❤❤❤❤❤❤❤
Thanks very much. We appreciate you watching.
Man you made this look easy. Good job.
I appreciate that David, thanks a lot for watching.
That…pit… is…. Perfect! Man one day imma have me something like that. Oh and the brisket perfect!!!
Thanks a lot Bobby! Offsets are awesome.
Beautiful brisket!!
Thanks a lot for watching Matthew.
so, 3 questions, one, would it be worth starting at say 04:00am? two, what type of knife is that at 11:19 and three any further advice for outright bbq/grill/smoking beginners?
i may be a trained cook, but i know you never stop learning and i am dying to get into bbq/grilling and smoking
also amazing video... i got side tracked by questions... again
Thanks for watching Bloodmoon. Your start time is based on your eating time. You want at least a 2 hour rest. Most important when cooking a brisket is that tenderness trumps temperature.
www.academy.com/p/hardcore-carnivore-bbq-brisket-slicing-knife?gmc_feed=t&&ogmap=SEM%7cPLN%7cGOOG%7cSHOP%7cm%7cSNR%7cIM%7cNon-Brand-PerformanceMax-SportsRec-Recreation%7cRecreation%7c%7c18325033100%7c0&gad_source=1&gclid=CjwKCAiAyp-sBhBSEiwAWWzTnmvBvENRaqEeK4POSiEOUNufnB_7ZbzGmIFTX_1g8iAbruXg0CX0DRoCefgQAvD_BwE&gclsrc=aw.ds
@@mamaandpapajoe good to know, thank you, i look forward to binging more of your videos
@@mamaandpapajoe ee, i just got my first brisket, prepping to smoke it on sunday (its only a small 2kg one so i am fairly certain its only a flat, but it'll be good for learning until i can find a source for a whole brisket)
As always, absolutely gorgeous. I'm hungry now. Can you send me some of that brisket via my laptop? LOL.
My best regards to both of you. Later. ☮
🤣🤣 Thanks as usual lady! If only you were closer!
@@mamaandpapajoe
LOL- I'll let you guys know when I'm actually close enough to smell your BBQ.
And I'll gladly bring wine & dessert with me.
Papa Joe that Brisket 🙏🏽...just another tutorial for me. Awesome! Awesome! cook👊🏽💯💪🏾
I really appreciate that Keenan! Thanks for watching.
Looks perfect! ❤
Thanks so much for watching.
Hello again Papa Joe. Scott here again. I wonder if you would consider doing a video on offset fire management. I have a Brazos (1/4" steel, 50 gal, big stack). I marvel at the small fire you have for your big smoker. I want to do that! (look at 4:40)
I've been planning to do a fire management video Scott, just procrastinating. You might have pushed me to it.
I like how you say "that is money". cause when I grew up "that is fire" meant something else.
🤣🤣🤣🤣 That's funny lady. How are you?
First time seeing your video. 👏🏾👏🏾👏🏾
Well thank you very much for stopping by Harry.
Awesome video! Thank you
Much appreciated Seventy-eight! We appreciate you watching.
You killed it big homie
Thanks very much Ed!
Amen CJ that truly is a perfect brisket. I've only done two wagyu briskets they were SRF Black grade and definitely worth every penny 😊
I wish we had HEB out west here in Az. When our kids were stationed in San Antonio I sure took advantage of the HEB meat case 😅
HEB is the ticket for sure WC. A Wagyu is a great choice for a special occasion. Thanks for watching.
That is a good looking brisket
Thanks man... I don't eat a lot of it but I love ccoking it.
@@mamaandpapajoe yw
This the channel i needed
That gives me the warm and fuzzies Stranger, thanks for watching supporting.
Beautiful brisket. What was that you used for your binder?
It's called Maggie Jugo, it's a kicked up kind of Worcester sauce.
@@mamaandpapajoe thank you when I went back to watch it the second time I saw where you had posted it on the screen . Sorry
Not a problem Robert! I'm here any time you need something.
@@mamaandpapajoe thank you so much. I don’t have the same brand of barbecue pit you have, but I have the same cart model about the same size so I am very curious the way you cook your meat on that particular style of pit.
That was a perfect cook man !!! keep them coming and dont worry about that bark most of us would love to have only one bad spot on it LOL
Thank you so much Demetrio, we really appreciate your support.
Wow, nice job Mama and Papa!! WIsh I was a neighbor!! :))
Thanks Bear! Wouldn't that be awesome!
Beautiful pit!
Thanks a lot James, have a merry Christmas.
I've been a long-time Qstoves+ user but switched to Asmoke recently and what a game changer it has been! The convenience and control offered by Asmoke is unmatched. The digital controller has made maintaining the cooking temperature a breeze, and the ASCA™ technology ensures efficient cooking and easy cleanup. The FlameTech patent with dual sensors and PID algorithm keeps the temperature within a 5°F range. But, what sets Asmoke apart for me is its portability. It's powered by a rechargeable battery that offers up to 10 hours of runtime. Now, I can grill during my camping and tailgating trips without worrying about power sources. It's also lighter and more compact compared to my previous grill, which is a bonus. Plus, the app allows me to remotely adjust the temperature and monitor the food, which is super convenient. Definitely prefer Asmoke over Qstoves+! #Asmoke
Sounds like you have a handle on things, thanks for watching.
Good job 👍
Thanks so much for watching!
I'd love to see how you guys use all this meat! What meals do you make with it? Do you use it in sandwiches, rice bowls , etc.?
Perfection. 👍🏼
Thank you John! Cheers!
Nice trimm dude 👍🏻
Thanks very much, have you ever cooked one without wrapping?
ua-cam.com/video/KZ6z9LjcE3U/v-deo.htmlsi=KjA1xwRz07yjxiyb
How are you getting airflow on the pit with the door and the vent closed?
I keep the vent between 1/8 and 1/4 inch open Ice. This pit runs best when I do that.
what do you put in your spray bottle? And what kinda wood you used?
Just simple vinegar and water. I love a combo of oak and pecan.
Awesome… just one question. What was your consistent cooking temp throughout? I’m ready ready to do my 1st brisket 😓
275 F is my go to temp for brisket Bigg Heavy. Here are some great tips for your 1st brisket.
ua-cam.com/video/2dE7OvHczbo/v-deo.htmlsi=zqU0UAU2krX7La0e
I see a lot of people cook it fat side down. What made you do it opposite?
This on an offset pit and the heat and smoke rolls over the top of the meat. I also like the fat side barks/crust up so My presentation side is always on top. When your heat is coming from the bottom, you're better off fat side down.
@@mamaandpapajoe nice! I just got an Oklahoma Joe offset today. I’m going to try it with fat side up this weekend.
You're going to love that bark.
A PIT MASTER AT WORK...
😂😂 I'm not sure about all that but we appreciate you watching, thanks!
What sprayer are you using?
Just a cheap 8oz mister bought at one of my local grocery stores. They can be found on Amazon as well. Thanks for watching.
That bark tho!!!!!!!!!!!!!!
Bruh! You know it! Thanks for watching.
You toot your horn all you want! Looks awesome👍😊
🤣🤣🤣🤣 Too funny lady, how are you?
Looks fantastic!! Hope you saved some for me?
You know there's plenty left man! 🤣🤣
Hey PJ great video now give the dog a piece 😂
🤣🤣 That dogs plays on emotions to get more than his share. Thanks for watching.
Awesome smocker!
Thank you Stephanie! Cheers!
Brisket looked amazing! Seems like you are really enjoying your new pit. Have you noticed any differences in smoke ring, bark, cook times, or flavor using your new offset compared to your other grills?
This pit is awesome Millenial, but once I figured out the sweet spots and temp control, I can easily mimic cooking on my other grill with very similar results and timing. Smoke flavor is definitely more noticeable as I'm burning all wood.
@@mamaandpapajoe - I ask because I am considering buying an offset in the near future. I have never owned one but I always had a feeling that the flavor they impart is unique and hard to replicate. But based on your response, it seems like your saying it’s all about the pit master and not the pit.
I guess I’ll keep working with what I got (WSM, Weber Kettle, Pit Boss Austin XL) but an offset is definitely on my bucket list.
When you pull the trigger, you are going to love it!
You don't put a torch to cooking chamber to preheat pit?
I've done that at comps when I've arrived late and I'm playing catchup, but not on a routine basis.
@@mamaandpapajoe you use ketchup at comps??
🤣🤣🤣
Hey man I’m back lol my chuck roast was good now I’m smoking a brisket been at it since bout 430am 😂
That's great to hear SlymeTyme, I know that brisket is going to be banging!
@@mamaandpapajoe thanks if it’s anything like my chuck then I know it will. I appreciate the videos!
Straight buttuh👍🏾👏🏾😎
Much appreciated brotha, thanks for watching.
It definitely helps when you got a good quality, Wagyu beef
Yessir! Start with the best quality meat the budget allows!
I started frisking my with, Worcestershire Sauce 👌👌 I like the taste > it seem like. it give it a MORE DEEP BBQ TASTES
Sounds great! There's so much unami in that W sauce!
@@mamaandpapajoe Yes there is a lot that goes into it. he hee you can make the W sauce. but its cheaper to buy it by the gallon, I gave 8 dollars for a gallon of FRENCHES
26 lbs start? that is not a cow, it's a bison! Bison is good. =) No shock brisket is the way to run. Thanks CJ and Mama.
You got that right Brian!
Beautiful brisket making me hungry, I definitely need to get into smoking meat 🤤🤤🔥🔥👍
It's an addictive hobby Barry, lot's of fun. You're constantly experimenting and learning new things. Thanks for watching.
Man that was a HUGE brisket right there!! Can't believe it got done in 12 hrs... probably because it's waygu right?🤔
I think the quality absolutely played a role in the finish time Joe. My guess was 13hrs!
@@mamaandpapajoe makes sense
My word how I envy your neighbours 🤤
🤣🤣🤣 It would be a pleasure Ritchiel! Thanks for watching.
Just Realized I Won..😉 Wooooooo !! 😁
🤣🤣🤣🤣 Congrats man! 🤣🤣🤣
@@mamaandpapajoe How Do I Send The Contact Info For My Swag !? 😁
My contact info is on the "About" section of the home page.
@@mamaandpapajoe Thanks For The Shout Out It Means A Lot Coming From You !! 💪
@@mamaandpapajoe Ok
The reason i use foil is? I want its juices. pour back over it Plus it help to freeze it in its own juices. I always need beef juice. > For tamales I can't get enough saved up... Around XMAS, NEW YEARS, DURNING WINTER TIME ! I MAKE TAMALES > I pull all of it out that been saved up and MAKE A BIG BATCH OF BEEF TAMALES > some time they last a year, some time 2 years EVERY ONE OF THEM ARE ATE. There Fresh, tasted like the day they was made
That's sound like quite the plan, I've never made my own tamales.
@@mamaandpapajoe There easy to make, if ? You make work stations, 1 for husk, 1 for broth, 1 for meat,1 for masa, and a tray to set them on.. Then just keep them station full at all times. UNTIL you run out of things to make them. THEN ITS TIME TO QUIT 🙄🙄🤣🤣 If 1 person like me can do it. Just think how fast a family making them
then i like to wrap them up in bundle of 12> then steam them, in the bundle, take them out, wrap in plastic, then foil, and freeze them. in bundles of 12 They will keep fresh for ever
They used there family as a get to gather > to make tamales > Every body learns how to make them, and having fun with your families
I hear it's a labor of love!
Yea, unc did that
Much appreciated Stephan, thanks for watching and have a merry Christmas.
In a lot of the brisket videos I've been watching the meats are moist looking and tender, but there's a lot of fat inside. Your brisket has less fat and looks more savory. Personally, I prefer less fat.
Thanks very much for watching Barbara, some people leave a more fat after trimming.